Basil Pesto Chicken

Happy Thursday my friends! The weekend is quickly approaching, do you all have any special plans? My husband took a few days off work so we plan to do some things around our area as a family. We don’t get a lot of family time together so I am really looking forward to it!

Whatever your plans may be for the weekend, be sure to add this Basil Pesto Chicken dish to your dinner plans – I can assure you that you and your family will be glad you did!

Basil Pesto Chicken is healthy and delicious, something the entire family is sure to love. This whole foods recipe is so simple and easy to make, that I almost didn’t post it for fear you all would tell me it was too easy to be called a “recipe”.

However, after making this on my Instagram stories last week and receiving such a wonderful response from you all, I decided to post it here.

If you are following a low carb or Keto diet, this basil pesto chicken is compliant for you.

You know the drill, go ahead and preheat your oven to 375F.

I started out with some fresh mozzarella, Prego Basil Pesto (Prego Basil Pesto is surprisingly very low carb and low sugar with good, clean ingredients), one very large sweet potato, and one absolutely huge boneless, skinless chicken breast.

Remove the chicken breast from the packaging and rinse under cool water.

Since the chicken breast I was using was so large and thick, I sliced it down the middle (starting at the top and moving through the chicken breast to the bottom) to make the chicken breast thinner.

Once I split the chicken breast into two thinner pieces, I placed them on baking sheet lines with parchment paper.

Lining your sheet pan with parchment paper just makes for an easier, nonstick clean up once you’re finished cooking.

Spread one tablespoon of basil pesto on each chicken breast and spread it out to evenly cover the top of the chicken breast.

Place your chicken in the oven and bake at 375F for 15 minutes or until the chicken is cooked through.

Once the chicken is cooked, remove it from the oven and place several slices of mozzarella cheese over the top of the chicken.

Place the chicken back in the oven just long enough for the cheese to melt, then remove the chicken from the oven.

I served our basil pesto chicken with steamed broccoli and one quickly “baked” sweet potato (it was huge so I cut it in half for us) and cooked in the microwave. Not the best way to cook a baked sweet potato, but certainly the fastest when in a pinch.

One more side note, don’t throw away that juice from the cooked chicken!

I used the basil pesto chicken drippings to season our steamed broccoli, along with some salt. It was the perfect combination of seasonings and made the steamed broccoli absolutely delicious!

I hope you all have enjoyed the clean, whole foods recipes I have created and posted this week.

Be on the look out for more because with summer finally here, my creative juices are flowing and I have so many wonderful recipe ideas floating around in my head just waiting to be tested out!

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About Me

Hey ya'll!
My name is Amy and I'm so glad you dropped by to visit my little kitchen.
I'm the recipe developer and photog here at The Speedy Spatula where you can find fast & easy (mostly) healthy, family - friendly recipes.
Grab a glass of sweet tea and stay awhile!